Pull-apart bread takes me back to the laadi pão available in Mumbai and Goa. Baked in trays, appealing with a tempting aroma, fluffy and delicious. The best part is separating each bread from the other. Different pans can be used to shape the dough. During the festive season, a Christmas tree pan is perfect in creating this spectacular bread for the buffet table. Flavoured with garlic, a hit at the holiday party with everyone reaching out for one at the start of their meal.
The bread dough is prepared with flour and dry active yeast. Enriched with milk and butter to achieve a soft tender texture. Addition of garlic powder enhances the flavour. When proofed, the dough is shaped into round balls, which are set aside in a pan of choice to double in size and then baked. Once out of the oven in minutes, brushed with garlic butter on top. Finished drizzled with dried parsley and shredded cheese. Warm, garlicky and spongy with a touch of sweetness to satiate your palate.
The bread dough is prepared with flour and dry active yeast. Enriched with milk and butter to achieve a soft tender texture. Addition of garlic powder enhances the flavour. When proofed, the dough is shaped into round balls, which are set aside in a pan of choice to double in size and then baked. Once out of the oven in minutes, brushed with garlic butter on top. Finished drizzled with dried parsley and shredded cheese. Warm, garlicky and spongy with a touch of sweetness to satiate your palate.
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Christmas Tree Pull-Apart Garlic Bread
(Yields 12)
Ingredients:
2 1/4 cups all-purpose flour
2 1/4 teaspoons dry active yeast
1/2 cup milk (lukewarm)
1/4 cup water (lukewarm)
1 tablespoon + a pinch of sugar
2 tablespoons butter (softened)
1/2 teaspoon garlic powder
1/2 teaspoon salt
Garlic butter
4 large cloves of garlic (finely minced)
1/2 teaspoon dried parsley
2 tablespoons grated parmigiano reggiano or parmesan cheese
2 tablespoons butter
Method:
In a bowl, add yeast, lukewarm water and a pinch of sugar. Set aside for 5 to 10 minutes to foam and froth.
Note:
Sift flour and salt in a bowl. Add the yeast mixture, milk, garlic powder, butter and sugar. Mix and knead well to form a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 12 equal smooth balls.
Grease a Christmas tree pan with butter and then,
dust with some flour.
Place each ball seam side down leaving some space in between them.
Cover pan with a plastic wrap and let rise in a warm place until doubled in size, around 30 minutes.
Preheat the oven to 375 F or 190 C.
Bake for 15 to 20 minutes until golden brown and done. Carefully remove bread onto a wire rack.
While bread is baking, keep the garlic butter ready. Melt the butter in a pan. Add garlic, when softened and fragrant, remove from the heat.
Brush bread with the garlic butter. Sprinkle the top with parsley and cheese.
Serve warm.
Note:
(Yields 12)
Ingredients:
2 1/4 cups all-purpose flour
2 1/4 teaspoons dry active yeast
1/2 cup milk (lukewarm)
1/4 cup water (lukewarm)
1 tablespoon + a pinch of sugar
2 tablespoons butter (softened)
1/2 teaspoon garlic powder
1/2 teaspoon salt
Garlic butter
4 large cloves of garlic (finely minced)
1/2 teaspoon dried parsley
2 tablespoons grated parmigiano reggiano or parmesan cheese
2 tablespoons butter
Method:
In a bowl, add yeast, lukewarm water and a pinch of sugar. Set aside for 5 to 10 minutes to foam and froth.
Note:
- The water should be slightly warm to the touch not hot.
Sift flour and salt in a bowl. Add the yeast mixture, milk, garlic powder, butter and sugar. Mix and knead well to form a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 12 equal smooth balls.
Grease a Christmas tree pan with butter and then,
dust with some flour.
Place each ball seam side down leaving some space in between them.
Cover pan with a plastic wrap and let rise in a warm place until doubled in size, around 30 minutes.
Preheat the oven to 375 F or 190 C.
Bake for 15 to 20 minutes until golden brown and done. Carefully remove bread onto a wire rack.
While bread is baking, keep the garlic butter ready. Melt the butter in a pan. Add garlic, when softened and fragrant, remove from the heat.
Brush bread with the garlic butter. Sprinkle the top with parsley and cheese.
Serve warm.
Note:
- If you don’t have a Christmas tree pan, line a baking sheet with parchment paper or silpat. Arrange the dough balls seam side down, leaving some space in between them to form a Christmas tree. Cover with a kitchen towel and set aside in a warm place to double in size for 30 minutes. Then, bake as indicated above.
- Cheesy Garlic Bread - Enclose a piece of mozzarella cheese in each dough ball before placing them in the pan.
